By no means am I suggesting that these lemon poppyseed cookies will become a family favorite. These are easy and quick to make, vegan, and make a great bite size snack to enjoy with coffee or tea. They have the added benefits of omega 3 from freshly ground flaxseed, and do not contain butter or oil. Cookies are best enjoyed the day after making them.
Lemon Poppyseed Flax Cookies
Makes 20 small cookies
Special equipment: blender
3 1/2 T whole flaxseed
1/4 cup room temperature water
Freshly squeezed juice of 1 lemon
4-5 drops of almond oil
1/4 cup sucanat
1/2 cup confectioner's sugar
3 T Poppy seeds (use less if you don't like the texture of so many seeds)
1/2 tsp baking powder
1 cup all purpose flour
optional glaze: powdered sugar, lemon juice
Preheat the oven to 350 degrees. Prepare one baking sheet with parchment paper.
In a blender, finely grind the whole flaxseed. Slowly add the water and lemon juice to the ground flaxseed and blend together to make a smooth thin paste. Use a spatula to push the meal down to the bottom for even mixing. Add 4 drops of almond oil to the paste. Set to the side.
In a medium mixing bowl, whisk together the sucanat, confectioner's sugar, poppyseeds, baking powder and all purpose flour. Make a small well in the center. Add the ground flaxseed mixture to the dry mixture and fold together with spatula to make a dough. Finish mixing the dough by gently kneading the dough together to form a large mass.
On the prepared baking sheet, place balls of dough onto the parchment. Space each ball 1" apart in four rows of five. Use a spoon to create even rounds. With a flat bottom jar or spatula push down on each ball to make an even shape. Cookies will puff up slightly during baking. Bake 12-15 mins. Rotate cookie sheet halfway through baking until the bottoms are evenly light golden brown.
Remove and place cookies on a cooling rack. If glazing, wait till apply the glaze until completely cool. Cookies are best enjoyed the next day.